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13 Veggie - Chili Soup Recipe

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This recipe for 13 Veggie - Chili Soup is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. Olive Oil
2 cloves Garlic (minced)
1 c. Onion (chopped)
8 -10 medium Mushrooms (white and Portobello) (chopped)
1/2 c. Green Bell Pepper (finely chopped)
1/2 c. Red Bell Pepper (finely chopped)
1/2 c. Carrots (finely chopped)
1 Jalapeno (seeded and minced)
1 c. Frozen Corn Kernels
1 c. Frozen Peas
1 c. Lima Beans
1 tsp. Ground Cumin
1/2 tsp. Ground Coriander
1 - 2 tbsp. Chili Powder
2 tsp. Sea Salt (plus more to taste)
1 tsp. Black Pepper
2 containers Pomi Chopped Tomatoes
1 - 15 oz. can Cannellini Beans (or any beans of your choice) (drained)
1 bunch Fresh Baby Spinach
2 1/2 c. Water
Optional: 1/2 c. Dry Bulger Wheat
Directions:
Directions:
Add the oil to a large pot and sauté the oil and garlic for 3 minutes
Add rest of the veggies and spices and cook for 15 minutes or until tender
Add a few tbsp. of water if the veggies stick to the pot
Add remaining ingredients and simmer over medium-low heat, covered for 30 minutes
Stir and simmer over low heat for an additional 45 - 60 minutes until all veggies are cooked

 

 

 

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